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Home Science Practical Exam Guidelines

The document outlines the practical components for a Grade XII Home Science course, including projects focused on meal modification for the elderly, supplementary food development for preschoolers, and school canteen menu planning. It also includes tasks such as identifying food adulterants, applying textile design techniques, stain removal from fabric, and creating a consumer education pamphlet. Each section specifies aims, evaluation criteria, and marks allocated for completion.

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krisha.mehta
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73 views2 pages

Home Science Practical Exam Guidelines

The document outlines the practical components for a Grade XII Home Science course, including projects focused on meal modification for the elderly, supplementary food development for preschoolers, and school canteen menu planning. It also includes tasks such as identifying food adulterants, applying textile design techniques, stain removal from fabric, and creating a consumer education pamphlet. Each section specifies aims, evaluation criteria, and marks allocated for completion.

Uploaded by

krisha.mehta
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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HOME SCIENCE PRACTICAL-GRADE XII

1. Project (5 marks)
2. Modification of any one family meal for elderly person. Preparing any one of
the Modified dish. (5 marks)
-AIM
-POINTS TO BE CONSIDERED-4 General points
Normal Menu Modified Nutrients Reason For Modification
4 Reasons- Evaluation of
the prepared dish

OR
Development and preparation of any one supplementary food for pre-schooler (2- 6
years) nutrition programme.
-AIM
-POINTS TO BE CONSIDERED-4 General points
Supplementary Nutrients Nutritional evaluation
food
4 points- Evaluation
of the prepared dish

OR
Planning a menu for school canteen and preparing any one nutritious dish.
-AIM
-POINTS TO BE CONSIDERED-4 General points
Canteen Menu for a week
DAY ITEM Nutrients
Monday Sprouted Green Gram Protein
Tuesday Sandwich veg/chicken
Wednesday Veg upma
Thursday Chappathi roll
Friday poha
Canteen Diet Nutrients Nutritional
evaluation
Any one dish which 4 Points-
the student prepare for Evaluation of the
practical prepared dish
3. Identify adulterant using chemical test in any one of the following- pure ghee,
tea leaves, whole black pepper, turmeric powder, milk, asafoetida. (2 marks)
Sample TEST Observation Result

4. Prepare a sample using applied textile design techniques tie and dye/batik/block
printing. (4 marks)
-Aim
-Sample
5. Remove any one of the stain from white cotton cloth –Ball pen, curry, grease,
ink, lipstick, tea, coffee. (2 marks)
Stain procedure
Procedure and
to mention the
*Reagent

-Stain removed sample


6. Develop a leaflet/pamphlet for Consumer Education and Protection on anyone
of the following- (5 marks)
a) Consumer Protection Act (CPA)
b) Consumer responsibilities
c) Consumer organization
d) Consumer Problems
-Aim
-Minimum 6 points -Mandatory
7. File (5 marks)
8. Viva (2 marks)-Viva Questions to be based only on the nutrition practical –
For Example for supplementary diet –The nutrient present or lacking ,Functions of
the nutrients present, benefits etc….

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